Pasta with ham and mushrooms cream sauce - Very delicious second a dish that absolutely everyone will like. Pasta can be prepared according to your taste: spaghetti, noodles or just small cones. I used boiled forest mushrooms (frozen), but you can also use fresh champignons.
To prepare pasta with ham and mushrooms in creamy sauce you will need:
150 g wild mushrooms;
350 ml cream 10%;
200 g ham;
salt, ground pepper (to taste);
1 onion;
garlic (to taste);
vegetable oil;
pasta of your choice.
Thaw boiled frozen mushrooms (fresh wild mushrooms must first be sorted, washed and cooked for 40 minutes until tender), cut into smaller pieces. Cut the onion into half rings or cubes (as you like). Fry the onion in vegetable oil, stirring, until golden brown, then add the mushrooms and cook, remembering to stir, for another 3 minutes.
Cut the ham into cubes or strips.
Pour cream into the ham and mushrooms, add salt and pepper, bring to a boil, reduce heat and simmer for a couple of minutes. Turn off the fire.
Boil pasta according to package instructions. When serving, you can mix the pasta with ham and mushrooms, or you can put it on a plate, place the ham and mushrooms on top and pour cream sauce over it. Garnish with herbs and serve immediately. Very tasty, try it!
Italian dishes are slowly but surely (and most importantly, successfully!) being incorporated into our Slavic-Asian cuisine. And, probably, in a hundred years, no one will remember that pizza and pasta came to us from Italy. However, such precedents have already taken place in the history of our cuisine. Pelmeni, for example, have long and sincerely been considered by everyone to be an original Russian dish, although this recipe was given to us by the Turkic-speaking peoples of Siberia, and the fact that Peter the Great forced Russian peasants to plant potatoes, and in response they staged potato riots, is somehow It's a shame to remember.
But let's return to Italian pasta. We have already managed to get used to pasta, but now we can fully experience all the charm of it hearty dish we haven't been able to yet. And the reason for this is our ignorance in the art of preparing pasta sauces. But every sauce makes it special. Let's try to cook pasta with ham and mushrooms in a creamy sauce. And what? Very Italian and at the same time quite familiar to us. But there is far more than one recipe for such a sauce, and you can serve completely different pastas with it: starting with traditional spaghetti and ending with tagliatelle, which is exotic for us. So…
Wash and finely chop the mushrooms in advance, cut the ham into small pieces and chop the onion. Now melt the butter in a saucepan or frying pan and first fry the onion in it. Please note that we fry the onions, and do not let them simmer. When the onion is slightly browned, put the ham in a saucepan and fry everything together. Lastly, add the mushrooms to the fry and first simmer in an open saucepan so that the water evaporates, and then fry until the mushrooms are browned.
Now put it in the fryer processed cheese, wait (stirring the sauce!) until it melts over the fire, and pour the cream over it all. We taste for adding salt and if we think it is necessary, add salt. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Place cooked spaghetti in a frying pan with sauce. Mix and serve for the meal. 
Ingredients:
We prepare the mushrooms by washing them and cutting them into slices, chop the onion and garlic, and chop the bacon. We put a frying pan on the fire and pour olive oil into it, and when it’s hot, put the bacon in there and quickly (over high heat) fry it. Take the bacon out of the frying pan, put it on a plate, put the onion in the oil and fry it until lightly browned. Then add the mushrooms to the onions, fry them until the moisture evaporates, and add finely chopped garlic. Fry everything together for another minute and pour cream over the fry.
While stirring the sauce, simmer it in an open frying pan for a couple of minutes, and then add the spices and continue to simmer until the sauce thickens a little. Cover with a lid and turn off the heat. Boil the spaghetti, and while it is cooking, beat the eggs with grated cheese. Pour the sauce over the finished pasta, add bacon and beaten eggs. Serve hot.
Ingredients:
First we prepare the sauce, because freshly cooked pasta is supposed to be served, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (five to ten minutes in a small amount of water). Finely chop the ham. Then melt the butter in a saucepan, add salt, fry the flour in it and pour the cream there. Mix the flour with the cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. We wait until the sauce boils again and add the ham to it. Stirring the sauce, simmer it over low heat for three to four minutes.
Now boil the fettuccine, following the time and ratio of water to pasta indicated on the package. To prevent the pasta from sticking, add vegetable oil to the water and immediately add salt. Drain the water from the finished fettuccine, place the pasta on a dish (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top. 
Wash fresh or defrost frozen spinach and boil it for one minute, then remove, squeeze and grind in a blender. Pour the flour into a bowl in a heap, make a depression in the heap and break the eggs into it, pour in the oil and add half a teaspoon of salt. Knead the dough with your hands until it becomes smooth and flexible. Combine a third of the dough with spinach and knead thoroughly again. Cover both types of dough with a clean towel and let rest for about half an hour. Then we roll it into thin layers and leave to dry.
Meanwhile, prepare the sauce. The recipe for its preparation is quite simple. Pour the juice from half a lemon over the sliced mushrooms and cut the ham into strips. In a frying pan with hot oil, fry very finely chopped garlic, add cream and broth and boil the mixture to a thick sauce. Fry on butter mushrooms, add chopped parsley and ham to them and simmer for about seven minutes over low heat. At the end add salt and ground black pepper (to your taste).
We return to the dough, roll it into a tight roll and cut tagliatelle - even green and white stripes half a centimeter wide. Sprinkle the noodles with flour and leave to dry a little more. At this time, put a pot of water (four liters) on the fire, salt it and let the water boil. Place the pasta in boiling water, cook for about seven minutes and drain the water. Place the boiled tagliatelle on a dish, pour over the sauce and sprinkle with basil and cheese shavings. Enjoy the taste Italian pasta with mushrooms and ham.
Improve your culinary skills, because, as we know, there is no limit to perfection. Cook pasta, prepare sauces, just try to cook with pleasure. Bon appetit and success in your culinary career!
You can hardly meet a person who doesn’t like pasta, at least I don’t know such people. Today I suggest you prepare the most common and tasty option– pasta with mushrooms and ham in creamy sauce. You will get real pleasure from a plate of this pasta; pasta is especially good as a hearty, nutritious lunch. Spaghetti must be selected from firm varieties, and good ham must also be used for a tasty result. For cooking, you can use cream of any fat content; the finishing touch to the pasta is cheese - the most ideal option is Parmesan. You can serve it with a plate of pasta fresh tomatoes or any other vegetables. So let's get started. Recipe delicious dish save it to your culinary treasure chest. I have described another recipe for you 
- spaghetti – 200 gr.,
- ham – 250 gr.,
- champignons – 200 gr.,
- onion – 1 pc.,
- cream 15% - 1 glass,
- granulated garlic – ½ tsp,
- salt, pepper - to taste,
- Parmesan – 30 gr.,
- vegetable oil – 30 ml.
Recipe with photos step by step:
Prepare everything necessary ingredients according to the list. Immediately place a pan of water to cook the spaghetti. Peel one large onion, rinse, dry, cut the onion into small cubes. Wash and dry the champignons, cut the mushrooms into small pieces. 
You can take boiled or smoked ham; with the second option it turns out much more interesting and tastier. Cut the ham into oblong strips. 
Heat a couple of tablespoons of vegetable oil in a frying pan, add mushrooms and onions, fry until tender - 3-4 minutes, the heat should be moderate, the main thing is not to fry or dry out the mushrooms. 
Add sliced ham to the pan, add granulated garlic, add salt and pepper to your taste. 
Pour a portion of cream into the pan, mix everything and simmer for about 3-4 minutes. You can also add spices to taste. 
When the water boils, add spaghetti to it, lightly salt and cook for 4-5 minutes, or according to the instructions on the package. Spaghetti should not be boiled, but on the contrary, be “to the tooth.” 
Before serving, transfer the spaghetti to a plate, pour generously over the sauce and grate in the Parmesan - the pasta is ready to serve. This one turns out no less tasty.
The spice recipe contains only Italian herbs, but if you wish, you can change and supplement the set of spices with any other ones that season dishes from pasta, cream or meat;
Very often, half of the chopped cheese is heated together with all the ingredients of the dish for 2-3 minutes, this makes it slightly viscous, viscous and even more pleasant to the taste;
Some housewives fry finely chopped onions along with mushrooms;
Alternative olive oil– any other vegetable, but refined and odorless.
